Redde Chile Porke Butte Tacos

INGREDIENTS
6 lb boneless pork butt
8 dried guajillo chiles
8 dried california chiles
3 dried pasilla chiles
3 dried ancho chiles
15 dried japones chiles
3 large heads of garlic
1 tbsp ground cumin
2 tbsp ground coriander
3 tbsp dried mexican oregano
juice of 3 oranges and 4 limes
handful of salt
2/3 cup bourbon
2 cups beef stock
4 bay leaves
pico de gallo (tomatoes, onions, serrano chiles, cilantro, salt, black pepper)
queso fresco
guacamole
shredded cabbage
limes
corn tortillas

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Remove the stems and seeds, boil some water, throw the chiles in, turn off the heat, and steep for about a half hour, stirring occasionally.

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Peel the garlic cloves.

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Oranges, limes, coriander, cumin, and oregano.

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Put the chiles, chile water, herbs, spices, garlic, citrus juices, and salt in a blender and blend the everloving fucke out of itte.

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Bourbon.

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PORK BUTTE!!!!!

Put the chile sauce, beef stock, bourbon, and bay leaves in the pot and bring to a boil.

Put the butt in, turn down to low, and cover. Braise for about six hours, until fork tender all the way through, turning the butt occasionally.

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Pico de gallo.

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Pork is done!

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Reduce the everloving fucke out of the braising liquid, salting to taste at the end.

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Shred the pork and add it back to the reduction, mixing well.

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TACO TYME!!!!!!!!!!!!111!1!1!!ELBENYTY!!11!!!